Sesame Chicken And Pepper Kabobs Food

SESAME CHICKEN KABOBS

Steps:

• Place chicken cubes in a large shallow container. Combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. Pour over the chicken. Cover and refrigerate at least 2 hours, stirring the chicken occasionally.
• Remove the chicken from the marinade, reserving the marinade. Alternate the chicken and vegetables on skewers.
• Grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. Turn and baste frequently with the marinade.

MARINATED CHICKEN KABOBS

Steps:

• In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
• Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

GRILLED SESAME CHICKEN KABOBS

Steps:

• In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-teaspoon sesame seeds.
• Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally. Drain and discard marinade from chicken.
• On metal or soaked wooden skewers, thread chicken, peppers, onion and pineapple.
• Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade.
• Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
• Sprinkle with remaining sesame seeds and serve.

SESAME CHICKEN KABOBS

Steps:

• In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, hot pepper sauce and 1-1/2 tsps. sesame seeds.
• Pour 1/3 cup into another bowl for basting; cover and refrigerate.
• Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2-3 hours or overnight; turning occasionally.
• Drain and discard marinade.
• On metal or soaked wooden skewers; alternately thread chicken and peppers.
• Grill, uncovered, over medium heat for 6 minutes, turning once.
• Baste with reserved marinade.
• Grill 5-10 minutes longer or until meat juices run clear; turning and basting frequently.
• Sprinkle with remaining sesame seeds.

GRILLED SESAME CHICKEN KABOBS

Steps:

• Rinse and cut peppers and onions; set aside
• In a medium bowl, add teriyaki, soy, vegetable oil, sesame oil and sesame seeds; combine well; set aside
• Cube chicken breasts into 1" inch pieces
• Place cubed chicken and cut vegetables in large sealable storage bag
• Pour marinade into bag; massage until veggies and chicken pieces are coated; refrigerate for at least 30 minutes
• Turn bag over about evvery 30 minutes
• Light grill
• Pour chicken, marinade and veggies into large bowl
• Thread chicken pieces onto kabob, alternating with onion and pepper
• Grill on indirect heat 3-5 minutes;

CHICKEN AND ASPARAGUS KABOBS

Steps:

• In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours., In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. , Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.

ORIENTAL CHICKEN AND RED BELL PEPPER KABOBS

Steps:

• In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
• In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
• Drain and discard marinade.
• In a bowl, toss the red bell pepper and onions with olive oil and salt.
• On six metal or soaked wooden skewers, alternately thread one chicken piece and bell pepper and onion(together).
• Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and veggies are crisp-tender. Serve with dipping sauce.

ASIAN CHICKEN KABOBS

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.